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Pickling Vegetables
25
Flashcards
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Green Beans
Brine solution: 2.5% salt to water ratio, vinegar solution: 1 part water to 1 part 5% acidity vinegar. Processing time: 5 days for refrigerated pickles.
Ginger
Brine solution: 2% salt to water, vinegar solution: 1 part water to 1 part rice vinegar. Processing time: 2 weeks for refrigerated pickles.
Leeks
Brine solution: 2.5% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 4 days for refrigerated pickles.
Garlic
Vinegar solution: 1 part water to 2 parts vinegar. Processing time: 3-4 days for refrigerated pickles.
Kohlrabi
Brine solution: 2% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 1 week for refrigerated pickles.
Green Tomatoes
Brine solution: 2.5% salt to water, vinegar solution: 2 parts water to 1 part vinegar. Processing time: 2 weeks for well-developed flavor.
Eggplant
Brine solution: 3% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 5 days for refrigerated pickles.
Zucchini
Brine solution: 3% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 3 days for refrigerated pickles.
Sweet Corn
Brine solution: 2% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 5 days for refrigerated pickles.
Beets
Brine solution: 2.5% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 1-2 weeks for refrigerated pickles.
Yellow Squash
Brine solution: 3% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 3 days for refrigerated pickles.
Cherry Tomatoes
Brine solution: 3% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 3 days for refrigerated pickles.
Asparagus
Brine solution: 2.5% salt to water, vinegar solution: 1 part vinegar to 1 part water. Processing time: 1 week for refrigerated pickles.
Bell Peppers
Brine solution: 2.5% salt to water, vinegar solution: 1 part vinegar to 1 part water. Processing time: 5 days for refrigerated pickles.
Carrots
Brine solution: 2.5% salt to water ratio, vinegar solution: 1 part water to 1 part 5% acidity vinegar. Processing time: 4-6 days for refrigerated pickles.
Okra
Brine solution: 2.5% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 1 week for refrigerated pickles.
Cucumbers
Brine solution: 5% salt to water, vinegar solution: equal parts of water and 5% acidity vinegar. Processing time: 1 week for refrigerated pickles.
Red Onions
Vinegar solution: 1 part water to 2 parts vinegar, Processing time: 3 days for refrigerated pickles.
Radishes
Brine solution: 2.5% salt to water, vinegar solution: 1 part vinegar to 1 part water. Processing time: 3-5 days for refrigerated pickles.
Jalapeños
Brine solution: 2.5% salt to water, vinegar solution: equal parts of water and 5% acidity vinegar. Processing time: 1 week for refrigerated pickles.
Pumpkin
Brine solution: 2.5% salt to water, vinegar solution: 1 part water to 1 part 5% acidity vinegar. Processing time: 2 weeks for a fully developed flavor.
Cabbage
Brine solution: 2.25% salt to water. Processing time: 3-6 weeks for fermentation (sauerkraut).
Cauliflower
Brine solution: 2.5% salt to water, vinegar solution: 1 part vinegar to 1 part water. Processing time: 1 week for refrigerated pickles.
Pearl Onions
Brine solution: 2% salt to water, vinegar solution: 1 part water to 1 part vinegar. Processing time: 2 weeks for strong flavor.
Turnips
Brine solution: 2.5% salt to water, vinegar solution: 1 part water to 1 part 5% acidity vinegar. Processing time: 1 week for refrigerated pickles.
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